This is soooo easy, you will never buy Tomatillo Salsa again.
This is a Tomatillo.
It’s our green tomato to the south. Wonderful for salsas and sauces. You can find them here in some specialty grocery stores and Mexican markets. Don’t be intimidated by this guy. It’s very easy to cook. For this recipe you will need:
1 Pound of tomatillos
1 Spanish onion
3-4 garlic cloves
*3 serranos (see note)
1 bunch of cilantro
1/4 cup of chicken or vegetable stock
*Note: Depending on how hot you would like the salsa, the number and type of pepper can vary. I used three serranos with half the seeds taken out of each. And my salsa was SPICY. Now I like spicy food so that was ok for me. If you want it less spicy you can 1) use fewer peppers, 2) de-seed all of the peppers, 3) use jalapenos instead (serranos are 10K-23K on the Scoville scale while jalapenos are 3.5K-8K), or 4) omit the pepper altogether.
First, take off the husk surrounding the tomatillo. They’ll be sticky. Don’t worry, this is normal. Just rinse in a colander until the residue is gone.
Then cut the tomatillos in half through the equator, quarter the onion, half the pepers, and lightly smash the garlic. Place all of these items on a baking sheet and drizzle with olive oil, and sprinkle with salt and pepper (place the tomatillos skin side up).
Place under a broiler on high heat for about 5-7 minutes until all of the components begin to char slightly. Don’t worry if some of the pulp from the tomatillos liquifies…it’s all going into the blender.
Let these cool slightly. Place all of the tomatillos, onion, peppers, and garlic in a blender or food processor. Add in a “bunch” of cilantro (just tear off a good handful), the juice from one lime, the stock, and a little more salt and pepper. Blend on med-high until mostly smooth with some chucks left (be careful please if you’re blending while warm).
Enjoy with chips, tamales, eggs, on salad, etc. Quick, easy, wonderfully tasty. Cheers!
The Grilled Atheist